Food Polymers Gels & Colloids
Fr. 292.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.01.1991
Herausgeber
E. DickinsonVerlag
Elsevier Science BvSeitenzahl
588
Maße (L/B/H)
22.7/14.2/3.6 cm
Gewicht
970 g
Sprache
Englisch
ISBN
978-1-85573-787-7
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behavior and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
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